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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides
Lana de Souza Rosa, Mariana L. Santos, Joel Pimentel de Abreu, et al.
Food Research International (2022) Vol. 164, pp. 112396-112396
Closed Access | Times Cited: 25

Showing 25 citing articles:

Sustainable Approaches in Whey Cheese Production: A Review
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 30
Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages
Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 359-359
Open Access | Times Cited: 7
Proteomic Analysis of the Murine Liver Response to Oral Exposure to Aflatoxin B1 and Ochratoxin A: The Protective Role to Bioactive Compounds
Silvia Trombetti, Alessandra Cimbalo, Michela Grosso, et al.
Toxins (2025) Vol. 17, Iss. 1, pp. 29-29
Open Access
Antimicrobial Peptides, Their Production, and Potential in the Fight Against Antibiotic-Resistant Pathogens
Margarita Saubenova, Alexander Rapoport, Zhanerke Yermekbay, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 36-36
Open Access
A comparative study on antidiabetic and anti‐inflammatory activities of fermented whey and soy protein isolates and the release of biofunctional peptides: an in vitro and in silico studies
Kartikkumar Ramjibhai Vadher, Amar Sakure, Pooja M Mankad, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
The Role of Functional Beverages in Mitigating Cardiovascular Disease Risk Factors: A Focus on Their Antidiabetic and Hypolipidemic Properties
Eva Scarcelli, Domenico Iacopetta, Jessica Ceramella, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 21-21
Open Access
Enhancing the functionality of yogurt: Impact of exotic fruit pulps addition on probiotic viability and metabolites during processing and storage
Eliene Penha Rodrigues Pereira, Beatriz Manfrinato Ferreira, Luísa Freire, et al.
Food Research International (2024) Vol. 196, pp. 115057-115057
Closed Access | Times Cited: 5
What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites
Eliene Penha Rodrigues Pereira, Juliana S. Graça, Beatriz Manfrinato Ferreira, et al.
Food Research International (2023) Vol. 176, pp. 113785-113785
Closed Access | Times Cited: 12
Production of bioactive peptides during yogurt fermentation, their extraction and functional characterization
Selma Kayacan, Sevda Dere, Hatice Beki̇roğlu, et al.
Food Bioscience (2024) Vol. 61, pp. 104805-104805
Closed Access | Times Cited: 3
Potential of milk-derived bioactive peptides as antidiabetic, antihypertensive, and xanthine oxidase inhibitors: a comprehensive bibliometric analysis and updated review
Emyr Hiago Bellaver, Aniela Pinto Kempka
Amino Acids (2023) Vol. 55, Iss. 12, pp. 1829-1855
Closed Access | Times Cited: 8
Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications
Fei Ren, Nairu Ji, Yunping Zhu
Foods (2023) Vol. 12, Iss. 18, pp. 3344-3344
Open Access | Times Cited: 6
Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics Lactobacillus acidophilus, Lacticaseibacillus rhamnosus, and Bifidobacterium animalis subsp. lactis after In Vitro Digestion
Rinrada Talearngkul, Sudathip Sae‐tan, Jintana Sirivarasai
Foods (2023) Vol. 12, Iss. 23, pp. 4373-4373
Open Access | Times Cited: 6
Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective
Carlos Eduardo Cardoso de Aguiar Freire, Iliani Patinho, Samuel Ferreira Gonçalves, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 4, pp. 1083-1096
Closed Access | Times Cited: 1
Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage
Liliana Lugo‐Zarate, Luis Delgado‐Olivares, Nelly del Socorro Cruz‐Cansino, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 16, pp. 8882-8882
Open Access | Times Cited: 1
The functionalities and applications of whey/whey protein in fermented foods: a review
Xiaorong Zeng, Yujie Wang, Shuda Yang, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 4, pp. 769-790
Closed Access | Times Cited: 5
Impact of pre-exposure stress on the growth and viability of Lactobacillus acidophilus in regular, buriti pulp and orange byproduct fermented milk products
Juliana S. Graça, Marianna Miranda Furtado, Luísa Freire, et al.
Food Microbiology (2024) Vol. 125, pp. 104660-104660
Closed Access | Times Cited: 1
Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages
Rekha Chawla, Swarup Roy, Bhawna Malik
(2023), pp. 211-238
Closed Access | Times Cited: 3
Spontaneous fermentation tunes purine metabolism of tomato by modifying bacterical diversity: Based on metabonomics and microbiomics
Xiaojuan Song, Qingli Zhou, Xiefei Li, et al.
LWT (2023) Vol. 191, pp. 115486-115486
Open Access | Times Cited: 2
Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds
Benliang Wei, Wendi Zheng, Zhen Peng, et al.
Food & Function (2024) Vol. 15, Iss. 9, pp. 4874-4886
Closed Access
Development and evaluation of fermented milk with Lactobacillus acidophilus added to concentrated cranberry (Vaccinium macrocarpon) juice with the potential to minimize the recurrence of urinary tract infections
Karina de Fátima Bimbatti, Ramon S. Rocha, Isabela Zanatta Braido, et al.
Food Research International (2024) Vol. 195, pp. 114997-114997
Closed Access
Encapsulation of Lacticaseibacillus rhamnosus by Extrusion Method to Access the Viability in Saffron Milk Dessert and Under Simulated Gastrointestinal Conditions
Mohammad Ganje, Seyed Saeed Sekhavatizadeh, Fatemeh Teymouri, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9714-9726
Open Access
Metabolites Generated from Foods Through Lactic Fermentation and Their Benefits on the Intestinal Microbiota and Health
Daniela Guzmán-Escalera, Elia Herminia Valdés Miramontes, Laura E. Iñiguez-Muñoz, et al.
Journal of Medicinal Food (2024)
Closed Access
Identification and antioxidant activities of chickpea albumin peptides and their fractions following fermentation by Bifidobacterium animalis subsp. lactis BB-12
Hanluo Li, Peihao Gao, Zhiyun Peng, et al.
LWT (2024) Vol. 212, pp. 116980-116980
Open Access
Bioactive Potentials of Paraprobiotic Kefir: Enhanced Protein Hydrolysis and Anticancer Efficacy
Ecem Akan, Adem Yavaş, Mustafa Dikme
International Dairy Journal (2024), pp. 106169-106169
Closed Access
Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit
Amanda Alves Prestes, Matheus Fermino SILVEIRA, Maria Helena Machado Canella, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 1
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